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Tangy spring rhubarb is macerated in oriental ginger and a twist of lemon zest before being infused with original Edinburgh Gin. This creates a glorious depth of flavour, and gives this gin its beautiful colour.
Drink with a dash of lemonade or add to prosecco or champagne instead of cassis.
Delicious as long drink mixed with soda and mint. Add to sparkling wine for a summer cocktail, or make a shot on winter nights.
You can also try it in crumbles, trifles, preserves or simply for steeping fruit as an after dinner treat.
Size/weight: 50cl
Alcohol volume: 20%